Scrumptious Easy ,Effortless Chicken Dinner

With colder weather, I created a new creation to share, an effortless, easy, and YUMMY chicken dinner recipe for two. I hope you'll try the recipe, enjoy and let me know your thoughts!! Great
recipe, especially for the weekends when you have so much to do!! Come home to a dinner that's pretty much ready to serve when you walk in the door!!
Step 1: Advantages Of Using A Crockpot:


1.Crockpots Save Energy: A crockpot uses far less electricity to cook a roast than an oven does.

2. Nutritious: Crockpot meals are nutritious since the natural juices from the vegetables and meats remain in the food since it is cooked over a long period of time at a low temperature.

3. Dry Out: There is less chance of foods becoming drier, scorching or burning, because the crockpot uses low temperatures to cook.

4. Saves Time: You don’t have to stand around and wait for your food to cook; instead you just have to do the initial prep (i.e. cut up the vegetables, slice the meat, add seasoning). Place ingredients into crockpot, turn on, walk away, and then your crockpot cooks while you do other things.

5. Easy Cleanup: Crockpots are easy to clean up because they are one-pot meals

Step 2: Ingredients:






Ingredients:

2-4 chicken breasts, boneless, skinless

1 (10 ½ OZ.) can Campbell's Condensed Soup Cream of Chicken

1 (10 ½ OZ.) can Campbell's Condensed Soup Cream of Celery

1 (0.87 OZ) envelop McCormick’s Onion Gravy Mix

½ cup Chicken Stock

2 tablespoons unsalted butter

Fresh ground pepper, to taste

Step 3: Directions:



Place 2 skinless/boneless chicken breasts into the
crockpot.

Step 4:






In a large bowl, combine cream of chicken, cream of celery, gravy mix, ½ can of chicken stock, and pepper.

Step 5:



Whisk ingredients together, whisking until well incorporated and the mixture is creamy.
Step 6:


Pour the mixture into the crockpot, completely covering the chicken breasts.
Step 7:


Dot with butter.
Step 8:





Put the cover on, set the “Time” setting to “LOW”. Set “Cook Time” setting to 8 Hours.
Step 9:


Cook chicken on LOW 6-8 hours. Time; depending on size of breasts.
Step 10:


I usually scrape down the sides if crock 5 hours into cooking, to avoid stuck on’sfrom when the liquid evaporated. Then quickly, I flip the breasts over, it’s just something I’ve always done.
Step 11: NOTE:



This time, I cooked 2 chicken breasts, and they were tender, almost falling apart in 7 hours. When I’ve cooked 4 chicken breast, cooking time increased another hour of cooking.
Step 12: To serve:


Great served with mashed potatoes or over rice!! Enjoy!!

RECIPE | POTATO OMELETTE

This is a childhood recipe taught by my late grandmother. She was a pretty amazing cook and taught me a couple recipes that are so simple and unforgettable, like this easy yet filling Potato Omelette. It's so simple and only consists of five ingredients (3 if you don't count salt and pepper)! The crispy diced potatoes combined with the softness of the egg make this a great breakfast dish. For top flavour, I use free-range organic eggs by Burnbrae Farms. I find that there eggs have a wonderful sweetness to them I can't describe. That sweet taste originates from the fact that free-range organic chickens live happier and healthier lives so their offspring also benefit from that too.

Step 1: INGREDIENTS


SERVES 1 | PREP TIME 5 MINS | COOK TIME 12 MINS

2 EGGS SCRAMBLED (OPT FOR FREE-RANGE ORGANIC)
1 MEDIUM POTATO PEELED
1 TBSP OF EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER TO TASTE

Step 2: INSTRUCTIONS



Prepare your ingredients as listed above. Small dice your potatoes (1 cm x 1 cm approximately).
In a small deep non-stick pan set on medium heat, pour in the olive oil. Then add your potatoes. Season with salt and pepper. Cover with a lid and allow this to fry until golden brown or for 7 minutes. Flip them every now and again.
Once potatoes are browned, pour in the scrambled eggs. Allow the eggs to coat potatoes evenly. Cover with a lid for 2-3 minutes.
Flip your omelette and cook on the other side for 1 minute.

Tip: To flip the whole omelette while keeping a perfect circle, cover the pan with a larger serving plate. Then flip the whole pan over while holding the plate underneath it so that the egg can drop on the plate. Then place pan back on stove top, slide the egg from the plate back onto the pan to fry the other side.

Serve with some ketchup or some chopped herbs. Enjoy!

How to Make Milk-free, Corn-free, and Gluten-free Pumpkin Spice Muffins

Being allergic to all milk, corn, and gluten I constantly have to make up recipes and alter them to my food allergies. This is a recipe that I’ve altered and created for this fall that I make all the time at
home. I’ve had my family try these and they say that they are pretty darn good!
Ingredients You'll Need:

1 ¾ cups of Bob’s Red Mill All Purpose Baking Flour (Wheat, Corn, and Dairy Free)

1 cup granulated sugar

½ cup brown sugar {light or dark}

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon of pumpkin pie spice {optional}

2 large eggs

1 {15 oz} can pure pumpkin puree

½ cup coconut oil, melted

1 tablespoon soy milk

1 cup or more of Walnuts {optional}
Materials You'll Need:

Measuring Cups: 1 cup, ¼ cup, ½ cup

Measuring Spoons: ½ teaspoon, 1 teaspoon, ¼ teaspoon

Mixer with 5-Qt. Tilt-Head Coated Flat Beater and Bowl {Any sort of a general beater should work}

Muffin Tins {Size is up to preference}

Muffin Liners {Size is up to preference}

Rubber Spatula

Knife

Large Spoon

Can Opener

Oven {set to Bake at 375°}

Coconut Oil Cooking Spray

Small Bowl
SAFETY PRECAUTIONS:
Being that this whole recipe is about being corn, milk, and gluten free you want to make sure that all ingredients are in fact free of all those food allergies.
Step 1:


Preheat the oven to 375°

Step 2:

Line a muffin tin with muffin liners and grease with Coconut Oil Cooking Spray. Set aside.

Step 3:



In the mixer combine all of the dry ingredients (the flour, granulated sugar, brown sugar, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, pumpkin pie spice {optional}, walnuts {optional}) Stir for a couple seconds.

Step 4:


In a small bowl combine all of the wet ingredients (2 large eggs, {15 oz.} can pure pumpkin puree, melted coconut oil, soy milk). Stir well.

Step 5:


Combine the small bowl of wet ingredients in the mixer bowl. Beat together well until all ingredients are well combined. If needed scrape the side of the bowl with the rubber spatula to get the leftover ingredients down to the rest of the mix.

Step 6:

Take the lined muffin tin and set near the bowl. Using the large spoon scoop out a spoonful of mix and put into one of the muffin liners. Fill the muffin liners until they are about ⅔ of the way full. Repeat with each of the muffin liners. Usually makes about 12-16 muffins.

Step 7:



Put into the oven and bake for 22-24 minutes
Step 8:


Using a knife or a toothpick insert into one of the muffins to test if it is done enough. Once they are deemed ready serve or put into a bag or tupperware in the fridge for later. Enjoy!

NIGERIAN GROUNDNUT (PEANUT) SOUP COOKED WITH SCANTY UGU VEGETABLE

Groundnut soup has many delicious methods of cooking. I have tried and they all taste really good. Can be roasted before grinding or ground raw. A little groundnut gives so much. When cooking with
groundnut for the first time, measure with caution as even one cup of groundnut can give so much soup compared to egusi. Groundnut soup can be cooked with different vegetables; afang, ugu; hot leaf or just plain like Nigerian white soup.
Goes well with all kind of swallow (fufu) or boiled rice.

NIGERIAN GROUNDNUT SOUP WITH UGU VEGETABLE

NIGERIAN GROUNDNUT SOUP WITH UGU VEGETABLE

Nigerian groundnut soup with warm garri.
Groundnut soup is mostly cooked by the Northerners and some parts of Southern Nigeria. It is a delicacy to those who know it. Some people cook this soup with slices of dried unripe paw paw. This unripe paw paw acts like kpomo in the soup.

It can be made thick or light depending on how one wants it, and
the quantity of water or vegetables added. Some great lovers of groundnut cook this without vegetables. The groundnut can be roasted a little or just ground raw and fresh. A small portion of Locust beans (dadawa) can also be added if you like it's flavor.


This is the kind of soup that can make you eat more eba than planned, so, if you are a weight watcher, I beg you to eat only one of those foo foos in the picture. Without self control, the yummy soup can make you clear all three before realizing what you just did.
This soup can be served with any type of foo foo, semo, starch, not too soft amala, pounded yam etc.
Anyone who can cook the miyan taushe soup sent in by Deborah Bala two days back, should be able to cook this soup. There is no much difference.

It is best warmed again at night or stored in a freezer because, just like melon soup, it can go sour easily.
A trial will make you a fan of this soup, I promise.

Some ingredients like ugu vegetable,groundnut. salt, cow skin, crayfish, stock fish, smoked fish, seasoning, onion, pepper and periwinkle


boiling washed beef with salt and chopped onion


adding washed stock fish to soup


roasting peanuts for 4 minutes before grinding


grinding peanuts manually


grinding crayfish with groundnut


adding kpomo and palm oil to soup


adding just a scoop of oil to soup


Adding scrubbed and washed smoked fish after palm oil boils and cooks


adding pepper. pepper and kpomo can be added while boiling beef or earlier


soup boils well before adding groundnut


adding ground peanuts and crayfish to boiling soup


adding washed periwinkle to soup


Finally adding ugu vegetables to cooked soup


stir for just 3-5 minutes and remove from heat


vegetable groundnut soup being served with hot and fluffy eba.


cooked soup being dished out


rotten ugu, the reason for cooking light vegetable groundnut soup. I didn't preserve this ugu properly, by the time I brought it out to chop, almost every had gone bad. I had to cook with the few good ones. Would have loved to add more, but sha, the soup still tastes very delicious.


a yummy serving of groundnut soup with soft yellow garri

Periwinkle this days is so salty, be careful with salt before adding periwinkles. If you add salt before periwinkles, your pot of soup may turn out very salty.


The reason I cooked this light vegetable groundnut soup is because the ugu I kept could not survive Abuja heat. There was no space in the fridge and I had to keep vegetables in a cellophane bag. There was no time to cook the soup earlier as planned. After two days, almost everything in the bag got bad. I had to pick a few good leaves and manage to cook the soup with them.


When next I cook groundnut soup, it's going to be with thick vegetables just like my edikang ikong soup. I hope "Anon" won't complain that I'm posting the same thing every day. It's actually not the same when you look at the colour of the dish and ingredients. One different ingredient is enough to change the name of a dish.
Enjoy your lunch!